Pat LaFrieda’s white brick West Village warehouse on Washington Street will no longer house meat, but another fucking luxury hotel or condo instead (at least that was the suggestion — sans expletive — of the Sotheby’s listing, which helpfully points out that the building is zoned for 10 stories and “delivered vacant,” rest assured). But not to worry, says Eater, sources confirm the maestro of meat will be relocating to $6 million location “somewhere very close by.” Where “close by”that costs $6 mil when the current digs will run you $31 mil is anyone’s guess.

Sort of. The Hog Pit on 9th Avenue did, in fact, shutter for good last week, and the relocated Hog Pit, across the street from Hill Country of all places, still sucks, but at least the venerated shithole will not become a Steve Madden shoe store. (Maybe the vitriol the shoe chain engenders every time it announces a new store has something to do with this.) There’s still hope. Sure the owners of the Pit said they were they done with neighborhood anyway (which probably just means that Hogs and Heifers was out shitholing them), but maybe someone can keep meat alive on the corner. Our money is on the guys from Fatty Crab, who took top honors at Cochon555 in NYC this weekend with a heritage Berkshire garnished with a can of Hog-Pit-favorite Pabst in its mouth (pics to come). Could the pulled pork masterpiece be a subtle hint that the Crab has designs on the Hog Pit space? A secret message of sorts? If the sticker below, which is actually affixed to the lips of the Hog Pit logo on 9th Avenue, counts for anything there is hope yet.

Is the king in trouble? Apparently the Papaya King located on 14th Street is on the block. The Harlem location has already closed. The dogs represent the perfect union of a Greek man — Gus Poulo, who brought the tropical juices that make Papaya what it is to NYC — and a German woman — Gus’s wife who taught him to love frankfurters. Gus opened his 86th Street storefront, which is not for sale yet, in 1932. The store was the first of its kind, but was followed closely by Gray’s. The 14th Street location is up for sale, brokered by Branded Concept Development, and comes complete with kitchen and all, so pay $250 grand to Papaya King (which will get you a newly negotiated 10-year lease with the landlord), move in and start grilling.

And this sad news comes on the heels of the big downer that the inventor of red onion sauce recently died. Alan S. Geisler, who created the sauce for Gus Poulo, long ago relocated to Florida, where they probably don’t know a damn thing about red onion sauce, and died there among the mosquitoes and swamp rats. Keep in mind Geisler wasn’t any mere tinkerer messing around with an onion and som vinegar and a tomato. No, dude was a trained food technologist with a degree from MIT who set out to create the perfect condiment. He and Gus are likely both rolling in their red-onion-sauce slathered hot dog shaped coffins.